Garlic Herb and Cheese Bread
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I have very strong opinions about bread. Strong like “you should get a standing ovation at Thanksgiving for making this” strong (and yes, I will judge your garlic-to-cheese ratio). This Garlic Herb and Cheese Bread is the kind of thing that ruins diets and heals heartbreaks and doubles as a neighborhood peace offering when you accidentally take the wrong casserole dish to potluck. Also, if you’ve ever loved a bake that smells like a hug, you’ll probably also like Blueberry Cottage Cheese Breakfast Bake — because yes, I collect comforting carbs like trophies.
How I single-handedly destroyed my oven (and learned something important)
Once, during a Thanksgiving that spiraled into full chaos (I attempted three pies while carrying a toddler and a bag of Trader Joe’s crostini), I tried to crisp bread under broiler-level enthusiasm and nearly set off the smoke alarm choir. My aunt, who knows every Midwest oven like a therapist, said calmly: “Emily, stop being dramatic.” She then taught me the gentle, patient methods that turned my burnt ambitions into edible miracles. Lesson: heat carefully, love your dough, and always, always check the underside.
Pivoting back to the recipe because I am hungry and also dramatic
ANYWAY, before I emotionally relive the past holiday carnage, let’s talk about what matters: the bread. This recipe is forgiving (unlike my last attempt at sourdough, RIP 2019), cheesy in the best possible way, and—here’s the part that matters—you don’t need an artisanal bakery or a small loan to make it. If you like little baked things that cheer you up, also consider the ridiculously snackable Easy Banana Bread Mini Muffins for when you need tiny emotional support carbs.
Ingredients — what goes into the glorious mess
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- 4 cloves roasted garlic, mashed
- 1/2 cup fresh herbs (such as parsley, basil, or chives), chopped
- 1 cup shredded cheese (such as mozzarella or cheddar)
Mini-rant: Fresh herbs are worth it (yes, even when Trader Joe’s has those tiny potted herb babies). Cheap cheese works in a pinch (Aldi’s cheddar is heroic), but don’t be shy—splurge on sharper cheese if you want to make neighbors weep with joy.
Measure like a pro (or at least like someone who Googles conversions occasionally)
If you need metric or cup-to-gram help, this tiny tool saves my life whenever I panic about teaspoons vs tablespoons.
Technique breakdown — my chaotic-yet-useful kitchen ramble
Okay, listen: bread-making is part science, part therapy, and 100% a sensory experience. You’ll feel the dough go from shaggy and confused to smooth and smug under your hands. The smell of roasted garlic folding into warm bread is basically a personality change (for the better). Here’s what I learned the hard way: don’t overheat the water (yeast is dramatic if you pour it a hot bath), and knead like you mean it but stop before your forearms revolt. Also, make space on your counter because flour will become confetti.
- In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
- Add flour, salt, and olive oil to the yeast mixture. Knead for about 10 minutes until smooth.
- Mix in the roasted garlic and fresh herbs.
- Cover and let dough rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Punch down the dough and roll it out. Sprinkle the cheese evenly over the surface and roll it up tightly.
- Place in a greased loaf pan and let it rise again for about 30 minutes.
- Bake for 25-30 minutes until golden brown.
- Let cool slightly before slicing and enjoy warm.
Why this bread feels like home (yes, I’m getting sentimental)
There’s something about kneading that ties me to my grandmother’s hands, even though she never showed me proper technique — only that music makes everything better (she hummed while baking). Cooking is how I mark holidays, forgive myself for small catastrophes, and prove that identity can be rebuilt one loaf at a time. I am emotional; the bread is a metaphor and also delicious.
A tiny kitchen anecdote to make you giggle
Once I hid this bread in a Tupperware to save for later and forgot it in the back of the fridge for three days. I found it like archaeological treasure, still optimistic, still somewhat warm (how??). Moral: hide your carbohydrates when you need them and label things if you live with roommates who are “snacks curious.”
Frequently Asked Questions — the chaotic FAQ special
Yes! I won’t judge if you use sharp cheddar, mozzarella, or a mix — but no, please don’t try blue cheese unless you want a very specific guest reaction.
Absolutely. You can bake and reheat gently, or freeze the loaf after baking and defrost in the oven. Worst-case, toast slices. Still good. Still loved.
Dried herbs work, but reduce quantity to avoid tasting like a spice rack threw up. Fresh is the vibe, though. Trader Joe’s herb pots are my fallback heroes.
You could, but why would you? Roasted garlic is the quiet hero; skipping it is like leaving the good drama out of a rom-com.
Yes, kids will lie and say they “don’t like bread” until you hand them a warm slice with cheese. Then they will change their minds and your heart will melt faster than butter on it.
Okay, I’ll stop now. Go make this bread, invite someone you love (or your weird neighbor who brings five kinds of pickles), and then tell me about the butter-to-toast ratio you used. If it’s dramatic, I want details. Also, seriously, don’t forget to set a timer. And maybe put on good music. And be kind to your oven. And to yourself.
Daily Calorie Needs Calculator — quickly figure out where this fits in your life
Use this small tool to estimate your daily calorie needs and decide how many slices you can morally justify.
